September 16, 2008
I have been in a bit of a rut cooking wise. After chatting with my sister today, I decided to dig back in the nether-regions of my mind for some of those old favorites that I have neglected to make in ages.
One of the dishes that came to mind was Lemon Chicken. This tasty chicken dish was a staple at my hubby's house when he was growing up. After we were married, my Mother-in-Law was kind enough to share her recipe with me.
I generally make Lemon Chicken using split chicken breasts (my boys prefer white meat),but you could use any bone-in chicken pieces that you would like. If calories are not a concern, leave the skin on. The additional flavor that the skin imparts is worth it.
1 tsp. olive oil
1-2 lbs. split chicken breasts, or other bone-in chicken pieces
salt & pepper
1-2 lemons, cut into wedges
Preheat your oven to 400 degrees F.
Season the chicken pieces liberally on both sides with salt, freshly ground pepper and garlic powder.
Heat a frying pan over medium high heat. Add the olive oil and cook the chicken pieces for 3-5 minutes or until golden brown.
Flip and cook an additional 3 minutes.
Squeeze the lemon wedges over the chicken. Tuck the wedges around the chicken and place the entire pan in the oven. Allow the chicken to cook 10-15 minutes or until the juices run clear.